What’s better than a one-pot meal for lunch, dinner, or even leftovers? We’re not sure, which is why we love our Risotto Style Sorghum and Mushrooms for any day of the week. This meal is full of healthy goodness, and contains ingredients such as leek, mushrooms, and whole grain sorghum to provide you with the nutritious ingredients your body craves. Using sorghum in this recipe is a delicious spin on a traditional risotto recipe, and when you use the whole grain sorghum, it becomes that much more healthful. Studies have shown that using whole grain sorghum can reduce glucose responses, which may suggest that sorghum could be beneficial in managing glucose and insulin levels (1). Sorghum is also naturally low in fat, sodium, and cholesterol, which makes it the perfect grain to incorporate in almost any meal you choose! So go ahead and partake in this delicious recipe packed with goodness–your taste buds will thank us later.
Risotto Style Sorghum and Mushrooms
3 tablespoons olive oil, divided
1 leek, sliced and diced
3 garlic cloves, minced
8 oz baby Portobello mushrooms, wiped clean and sliced
1 ½ lb fresh Shitake mushrooms, wiped clean, sliced, without stems
2 teaspoons fresh thyme, chopped or ½ teaspoon dry thyme
¼ teaspoon sea salt
2 shallots diced
1/2 cup dry white wine
1 cup whole grain sorghum
7 cups vegetable broth, low sodium
1 tablespoon truffle oil
1 tablespoon parsley for garnish, optional
1/2 cup fresh Parmesan cheese, grated (optional)
Heat 2 tablespoons of oil in a large skillet over medium heat.
Add leek, and cook for 5 minutes, then add garlic and saute until lightly golden.
Add the mushrooms, thyme, and sea salt to the skillet and sauté for 7 minutes until lightly browned. Remove from heat and set aside.
Place the remaining olive oil in a small saucepan, and sauté the shallots for 2- 3 minutes. Stir in wine and add the sorghum. Cook until the liquid is almost evaporated.
Using a ladle, add 1 cup of vegetable broth and cook, stirring, until the sorghum has almost absorbed the liquid.
Add an additional 3 cups of broth to the mixture, and continue to stir and cook, allowing the sorghum to absorb most of the broth. This should take about 40-45 minutes. The sorghum should be tender with a slight bite and creamy.
Transfer the sorghum to the mushroom mixture, and combine well.
Drizzle with the truffle oil and mix well. Garnish with parsley and parmesan cheese before serving.